Inspired by Pink Jinn’s very-own Ras Al Hanout spice blend, this dish is the ultimate celebration of this complex and aromatic blend of spices used widely across North Africa. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the cilantro leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in. This autumnal tagine recipe combines grass fed beef shin, butternut squash, chickpeas and sticky prunes.


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